Bring the stock, potatoes, carrots, onion, beets, celery, garlic,
sugar, salt and pepper to the boil in a large saucepan. Simmer,
covered, for 30 to 40 minutes or until the vegetables are cooked.
Add the cabbage, tomatoes, dill and parsley. Cook for a further
10 to 12 minutes. Remove from the heat and allow to stand for 10
minutes. Serve in large soup plates with a teaspoon each of sour
cream and chopped dill.

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